Tuesday, June 30, 2015

Gluten Free, Egg Free Biscuits

Preheat oven to 425 degrees.
Here are your ingredients for a dozen/dozen and a half:
2 cups GF Domata all-purpose flour OR
          1-1/4 cup white rice flour
          1/2 cup cornstarch
          1/8 cup tapioca dextrine 
          1/8 cup potato starch
1 tablespoon non-aluminum, double-acting baking powder
1/2 teaspoon salt
3 tablespoons sugar
3 tablespoons applesauce
3 tablespoons oil
1/3 cup margarine
water (if needed to make moist enough)




First, stir together the white rice flour, cornstarch, tapioca starch, potato starch, baking powder, salt and sugar. Then add the margarine, mixing in with hand until dough is in coarse crumbs. Then add your applesauce and oil. Knead for 2 minutes. Biscuit dough will need to be fluffy, elastic and moist.
For drop biscuits, make sure the dough is a wet, airy dough. Drop by large spoon-fuls onto a greased cookie sheet.
Sprinkle rice flour or cornstarch on a large work surface. Pat your biscuit dough into a ball and place onto floured surface.
Rub cornstarch onto rolling pin and roll dough out to 1 inch thickness. With a floured cup or biscuit cutter, cut out your biscuits as close together as possible so as to not waste dough.
Place on a greased baking sheet. If there is remaining dough, pat back into a ball, avoiding any kneading, then roll out 1 inch thick and cut into biscuits. Repeat this process until all biscuits are cut.
Place in preheated oven and bake until biscuits have risen and are lightly golden. Do not over-bake. Biscuits will be done when they are firm, but not hard. Best when served hot.



Sunday, June 28, 2015

Gluten Free Bomboloni

This is a yummy treat that I make every time I have enough ingredients! You can make it in one morning, and it will become your favorite mid-morning or early afternoon treat!!




4-1/2 cups gluten free all-purpose flour, mixed thoroughly together in separate bowl:
   3 cups white rice flour
   1-1/4 cup cornstarch
   1/4 cup potato starch
1 tablespoon instant yeast
1/2 cup sugar
1 tablespoon baking powder
grated peel 1 lemon
1/2 teaspoon salt
3 tablespoons room-temperature applesauce
3 tablespoons oil
5 tablespoons slightly softened butter
4-5 cups oil for frying

Set aside 3-3/4 cups flour for the doughnuts. Put in a heap on a large work surface. Add 1/3 cup sugar (reserving the rest for later), 3/4 of the lemon peel, the tablespoon of yeast and the 1/2 teaspoon salt. Shape these dry ingredients into a mound with your hands, then form a well in the center.
Cut the butter into small pieces and put them in the hole. Knead the dry ingredients with the butter until butter is thoroughly mixed into the dry ingredients. Form a well in the center of the butter/flour again, and pour in 1/4 cup warm water. Thoroughly mix in the water with your hands and knead until dough is moist and elastic (add more warm water if you need to so you can make sure your dough is moist enough). 
Place dough ball into lightly floured bowl, cover with a cloth, and leave to rise in a warm place for 2 hours.
Transfer the dough to a floured surface (two hours later) and knead it for a couple of turns before rolling it out lightly to a thickness of about 1/2 inch. Using an overturned, floured glass or pastry cutter, cut the dough in circles. Lay clean cloths on 2 large trays, sprinkle them with flour and place the circles on the cloth without touching one another. Re-knead the trimmings, roll, and cut into circles. Repeat process until all the dough is used. Cover doughnuts with a cloth and leave in a warm place to rise 1 hour. 
After the hour is up, heat the oil to 350 degrees in a deep fat fryer or a suitable saucepan that is deep enough for frying your doughnuts in.
When the fat is hot, add the doughnuts, but not so many that they overlap. You will need to do this in batches. Make sure you keep your fat at a consistent temperature.
Fry about 3 at a time, rolling them over in the oil until they are fluffy and golden, and no longer doughy. Remove them with a slotted spoon and let them drain on paper towels, then roll them briefly in your remaining sugar. Serve the doughnuts warm.
  

Friday, June 26, 2015

Fajitas

Ingredients:
~ 4 pounds pork or beef steak, boneless chicken breast, or shrimp
~ 4 bell peppers (red, yellow, green and purple)
~ 3 yellow onions
~ 3 garlic cloves
~ 1 tablespoon fajita seasoning (find at your local tienda [Mexican store])
~ 1 teaspoon cumin
~ 1 clump chopped cilantro
~ salt and pepper to taste
~oil
~ enough tortillas for 3 or 4 fajitas each (remember, you will be doubling your tortillas)...For gluten free, use corn tortillas, unless you have an allergy to corn. If you do, health food stores in the United States have rice flour tortillas.
Method:
Slice into 3-inch strips the meat, onion and bell pepper, and dice the garlic.
Heat 1/4 cup lard or corn oil. When oil is hot, add the vegetables and cilantro and meat. Fry until everything is done. Serve hot with heated tortillas, and side of beans and rice.

Instructions on how to cook the beans:
If they are dried beans, you will want to soak them in a pot full of water the previous night, all night long. In the morning, add several diced cloves garlic, and cook all day long, turning the heat on low after the first 1-1/2 hours. Beans, when done, will be mushy and the liquid will be halfway dried up, but not entirely.

Rice recipe:
Into 1 cup water, 1 cup vegetable broth, and 2 cups tomato juice, place 2 cups white rice, 1 teaspoon achiote, 2 cloves minced garlic, 1/4 cup dehydrated peas, 1/4 cup dehydrated carrots, 1/8 cup sun-dried tomato, 1 teaspoon chipotle seasoning and 2 tablespoons oil. Bring to a boil, then reduce heat to lowest temperature. Stir occasionally, adding more tomato juice when necessary. Rice will be done when it is not longer crunchy. 




Tuesday, June 23, 2015

Scouse



1.98 pounds neck of lamb or beef roast
1 large sliced onion
4 tablespoons tomato puree
1 liter lamb or beef stock
3 carrots, peeled and chopped largely
1 pound chunked potatoes
1/4 teaspoon red pepper flakes
1/4 teaspoon thyme
1/4 teaspoon ground sage
Salt and pepper to taste
1 teaspoon vinegar

First, heat ¼ cup olive oil in a deep pot. Brown your meat on both sides, then put aside on a plate.
Sauté onion and carrots, adding tomato puree after 3-4 minutes. Cook for 5 minutes, stirring occasionally. Add back your meat, then the lamb stock, then potatoes, then your seasonings (pepper flakes, thyme, sage, salt and pepper and vinegar).
Simmer for 2 ½ hours. When it is finished cooking, serve with a sprinkling of parsley.
Serves 2-3 people.

Monday, June 22, 2015

Moroccan Lamb

I couldn't find a picture of Moroccan lamb, so instead I have put up a picture of the children who eat it! 


2-3 pound lamb or beef stew meat, or roast cut up 
1 teaspoon tumeric
salt
1 teaspoon black pepper
1/4 cup olive oil
2 teaspoons paprika
1/2 teaspoon ground ginger
2 teaspoons cumin
1/4 teaspoon cayenne pepper
1 onion, finely chopped
1/4 cup parsley chopped fine
1/2 teaspoon cinnamon
juice of 1 lemon

Fry meat in oil with tumeric, salt, pepper, paprika, turning meat often until lightly browned.
Cover and simmer over low heat for 15 minutes. Stir in the remaining spices, onions, herbs, lemon juice and water almost covering meat. Cook for 1-1/2 to 2 hours untill meat is buttery and tender. (If bones are included, cook until meat is falling of bones.)
Stock should have thickened almost to a gravy. If not, add corn starch to thicken it.




Saturday, June 20, 2015

Chicken Basteeya (Moroccan)

Ingredients:
5 pounds chicken breasts
5 cloves garlic or 5 teaspoons chopped prepared garlic
1 cup chopped fresh parsley 
1 chopped red onion
1 dash of saffron
1/4 teaspoon tumeric
1 rounded teaspoon ginger
3 large cinnamon sticks
1 cup butter
1 pound whole, blanched almonds
confectioner's sugar
ground cinnamon
1/4 cup lemon juice
10 eggs
1 package phyllo pastry leaves

Wash chicken well. Pull out fat. Put chicken, garlic, spices & herbs, onions, half the butter, slat to taste and 3 cups water in a large pot. Bring to a boil. Lower heat, cover and simmer for an hour.
Meanwhile, chop almonds coarsely and add to 1/2 cup powdered sugar and 2 teaspoons cinnamon. Set aside.
When chicken is tender remove it and the cinnamon sticks from the pot. Save the broth. Set chicken aside to cool, later shred into small pieces. Boil sauce until 2 cups liquid remain. Add lemon juice. Beat eggs til frothy. Pour them into simmering sauce. Stir til eggs cook. (They should be curdy, stiff and dry). Taste for salt and set eggs aside. Keep a little broth.
Heat remaining butter in small pan.
Unroll thawed pastry leaves. Keep them under a moist towel or they'll dry out. Brush pan bottom with melted butter, then layer 6-7 leaves in a 13x9 cake pan, making sure some of the leaves hang over the side. Butter each layer to moisten, then spread almonds on top of the leaves. Next, cover almonds with shredded chicken, then eggs. Add 3-4 more buttered layers of phyllo across top and fold the phyllo flaps into the center, buttering each layer lightly. Brush the top with butter.
Bake at 375 until golden brown, then carefully flip pastry onto cookie sheet, and put it back in the pan, doughy side up. Brown 2nd side til golden brown. Remove from oven and sprinkle generously with powdered sugar and dot it with ground cinnamon.


Thursday, June 18, 2015

Zahra's Sambusa (Somalia)

1 package hamburger
1 package egg roll wrappers
2 large red onions, finely chopped
2 jalapeños seedless, finely chopped
1/2 bunch cilantro, finely chopped
1/2 bunch scallions, finely chopped
2 tablespoons crushed garlic
1 teaspoon cumin
pepper and salt to taste

Place all ingredients in 6 quart pot and simmer 45 minutes. Drain and cool. When cool, wrap 1 tablespoon of the meat in an egg roll wrapper.
Deep fry til golden brown. Sambusa may be frozen and deep fried on demand.


Tuesday, June 16, 2015

Baklava

Taken from thepioneerwoman.com/cooking/2011/12/baklava/
Ingredients
1 package Phyllo Dough 
4 cups chopped walnuts or pecans
1 teaspoon cinnamon
1-1/2 stick butter, melted
2-1/2 cups honey
1/2 cup water
3 teaspoons vanilla

Method
Remove phyllo dough package from freezer and place in the fridge for 24 hours to thaw. Remove from 1 hour before using.
When working with the phyllo dough, only remove the sheets you immediately need, keeping the other sheets covered in plastic wrap, then a damp cloth.
Toss together the chopped walnuts and cinnamon. Set aside.
Preheat oven to 350 degrees.
Thoroughly butter a rectangular baking pan. Make sure the sheets of phyllo will generally fit the pan (if they're a little bigger, that's okay.) If they're much bigger, just trim them with a sharp knife. 
Butter the top sheet of phyllo with melted butter, then grab it and the unbuttered sheet below it. Set the two sheets in the pan, buttered sheet face down.
Press lightly into the pan.
Repeat this twice more, so that you have six sheets of phyllo in the pan, three of the sheets buttered.
Sprinkle on enough walnuts to make a single layer.
Butter two sheets of phyllo and place them on top of the walnuts.
Add more walknuts, then two more buttered phyllo sheets.
Repeat this a couple more times, or until you're out of walnuts.
Top with 4 more buttered phyllo sheets, ending with a buttered top.
Cut a diagonal diamond pattern in the baklava using a very sharp knife.
Bake for 45 minutes, or until the baklava is very golden brown.
While the baklava is baking, combine 1 stick of the butter, honey, water and vanilla in a saucepan. Bring to a boil, then reduce the heat to low.
When you remove the baklava from the oven, drizzle half the saucepan evenly all over the top. Allow it to sit and absorb for a minute, then drizzle on a little more until you think it's thoroughly moistened.
Allow the baklava to cool, uncovered, for several hours. Once cool and sticky carefully remove them from the pan and serve.
You can alter the filling ingredients in many ways: mini chocolate chips, raisins, different nuts...you can even add flavored syrups to the honey mixture.

Monday, June 15, 2015

Brazilian Feijoada: contributed by a friend

Ingredients:
1-2 pounds pork or beef short ribs (boneless is easier)
bag of beans
4 cloves garlic minced 
1 can of mild Rotel tomatoes
2 chopped green peppers
2 cups chopped onion (or more)
3 tablespoons olive oil (divided in 2)
1-1/2 teaspoons salt
1 teaspoons pepper

Directions:
Soak black beans overnight. Rinse in colander right before cooking.
Sauté pork ribs in 1-1/2 tablespoons olive oil until browned. Remove from pan.
In 1-1/2 tablespoons oilve oil: Sauté onion and garlic and green peppers. Add Rotel. Stir together with green peppers, onion and garlic. Add salt and pepper.
Add meat and rinsed black beans. 
Add water to cover all. Stir then cover.
Bring to a boil, then lower heat to simmer.
Keep covered and continue to cook and stir occasionally, until meat falls apart and beans are soft.
Add salt and pepper to taste.

Notes:
Takes from 1-1/2 to 2 hours to cook.
Additional Ingredients: Bacon cuts and/or cut up sausage may be added as well.
Serve over white rice.

Djej Emshmel (Chicken with Lemons and Olives): contributed by a friend

3 lbs chicken breasts (or whole or parts)
6-7 cloves garlic
1 teaspoon ginger
1 teaspoon cumin
1 teaspoon black pepper
1/4 cup olive oil
1/2 cup grated or finely chopped onion
1/4 teaspoon pulverized saffron threads (optional)
1/2 cup mixed parsley and cilantro (fresh or dry)
1/2 teaspoon tumeric
1/2+ cup ripe green olives (no pimiento)
1/4 cup lemon juice
1/2 fresh lemon (cut into slices)
1/2 to 1 teaspoon cinnamon

Rinse the chicken well. Place it in a pot with all ingredients except the olives and lemons. Cover with 3-4 cups of water (cover meat) and bring to a boil. Reduce heat, cover and simmer 45 minutes. 
Add olives and lemon slices and lemon juice to chicken. Continue cooking until the chicken is tender and the sauce has thickened. Salt to taste, then serve.

Serving Suggestions:
Serve with warm bread or biscuits to soak up the delicious sauce. May be served over rice or couscous. Add a sweet, cold salad, such as: carrot salad, Waldorf, cucumber and tomato salad or cold beet salad. For carbohydrate lovers, serve with saffron rice.


Friday, June 12, 2015

Allergy-free (but NOT taste-free!) Zucchini bread

In a large bowl, beat together with whisk:
1 tablespoon active dry yeast or instant yeast

1/2 cup warm water (the hottest on your tap water)

1/3 cup warm milk (dairy or coconut, almond or otherwise)

Then add:
3-1/2 cups gluten free flour (Gluten Free Domata Recipe Ready Flour) or:
   ~ 2 cups white rice flour
   ~ 1 cup corn starch
   ~ 1/4 cup rice extract
   ~ 1/4 cup tapioca dextrin (tapioca dextrin is far different than tapioca starch)

1 teaspoon xanthan gum

1/3 cup granulated white sugar

3 tablespoons softened butter

1/2 teaspoon salt

4 tablespoons applesauce at room temperature

1 tablespoon olive oil

3 tablespoons grated orange peel or 1 tablespoon orange juice

1 teaspoon cinnamon

2 unpeeled, grated zucchini

(optional) 1/3 cup raisins [I don't put raisins in there]

Stir all ingredients together with your fingers, breaking up the butter with your fingers and thoroughly combining everything. Make sure that your dough is nice and soft but pliable. Knead on floured surface for 3-5 minutes, until it is manageable. Dough will be very moist. Place in large, greased bowl, and cover with towel. Set in warm place for 1 hour until dough is swelled almost double.
Remove dough from bowl and punch until pliable, applying flour to hands and dough when needed. (Cornstarch is best for this)
Grease two small bread pans or one large one, lining the bottom with foil or baking paper. Form your dough into 1-2 loaves, then place into the loaf pan(s). Cover with towel and set in warm area, allowing to rise for one hour. 
While dough rises in loaf pan(s), preheat oven to 385 degrees. After hour of rising, brush generous amount of egg wash or olive oil over top, then put in the oven. Make sure it is evenly placed in there so it bakes well. Bake at 385 degrees for first 15-20 minutes, then turn oven down to 375 for the rest of the time. Bread will be done when outer crust is golden and slightly crispy, and knife comes out clean. 
Place on cooling wrack, cool for a few minutes, then finish cooling after removing bread from pan. Serve warm or cold.



Thursday, June 11, 2015

Gluten Free, Egg Free, optionally Dairy-Free Red Velvet Cake

I had fixed this when a friend came over to visit us. He said that it was the best red velvet cake he had ever eaten. Hopefully you will be able to say the same thing!
Preheat oven to 350 degrees.
You will need two mixing bowls for this recipe.

In one mixing bowl, combine:
~ 2 cups sifted white rice flour
~ 1/4 cup potato starch
~ 1/4 cup corn starch
~ 1 1/2 cups well-granulated white sugar
~ 1 tablespoon baking powder
~ 1 teaspoon fine salt
~ 2 tablespoons cocoa powder
Stir together with fork.

In the other mixing bowl, combine with whisk:
1/2 cup oil
1 cup milk, buttermilk, coconut milk, or other substitute milk, apple juice or water
1 cup applesauce
2 tablespoons McCormick's red food coloring
1 teaspoon white wine vinegar
1/2 teaspoon baking soda
1 teaspoon vanilla extract

Using a whisk to stir, pour the liquid slowly into the dry ingredients. Gently mix (with the rhythm of an electric mixer) until batter is smooth and fairly wet. (Gluten free cake batter MUST NOT be thick.)
Pour the cake batter into 2 well-greased cake pans (medium-size). Bake until inserted toothpick comes out clean.

Remove from oven, and, after 20 minutes, slide a knife around the edges and ease onto a cooling rack. Once both cakes are entirely cool, place first one cake onto cake dish, dress with buttercream or cream cheese frosting, then place the other cake on top. WARNING: This cake is very delicate, so treat very carefully lest it crumble.
Put the rest of the frosting on the cake, and...voila! A decadent red velvet cake!!



Tuesday, June 9, 2015

Gluten Free Peanut Butter Cookies

This recipe is fun, easy to make and yummy to eat!
Allergy Allert: If you are allergic to peanuts (get dry mouth, stuffy nose or hard time breathing or swallowing after eating them), these are not the cookies for you!

Here's the recipe:
Preheat oven to 375 degrees.

1 cup creamy peanut butter
1 cup butter/margarine
1 cup brown sugar
1 cup white sugar
1 egg OR 2 tablespoons applesauce and 2 tablespoons oil
(optional) 12 oz. chocolate chips
Whip these together until smooth, then add:
2 1/2 cups gluten free flour:
   1 1/2 cups white rice flour
   1/2 cup sorghum or brown rice flour
   1/4 cup potato starch
   1/4 cup corn starch
1 teaspoon xanthan gum or guar gum
1 tablespoon baking powder
1/2 teaspoon salt

Mix this together with fork or fingers until no longer lumpy, and dough is moist and very soft, but not like batter.
Form into 2 inch size balls, place on greased cookie sheet, then press down lightly in criss-cross pattern with floured fork. Bake for 9-10 minutes or until cookies are very lightly browned on the bottom. Cool before removing from cookie sheet. 
Makes 3 dozen (approximately).





Monday, June 8, 2015

Food Preparation and Preservation: Excerpt from my upcoming "Multi-National Cookbook"!!!




 In America alone, over 60 million metric tons of food is wasted in one year. (read: http://www.nytimes.com/2015/02/26/us/food-waste-is-becoming-serious-economic-and-environmental-issue-report-says.html) Instead of freezing food or heating up the leftovers, hundreds of thousands of people throw the food into the trash can. Where does that food go after that? Landfills. To learn more about food waste, type into your search engine: 2015 statistics American food waste, and you will get a score of results. Also talking about this sinful food waste are these websites: http://blog.leanpath.com/st-norbert-college and http://www.sustainableamerica.org/blog/4-new-restaurants-rethink-food-waste/.

     What can you do to contribute to preventing food waste? 
Refrigerate/ Freeze your leftovers instead of dumping them into the trash
 Eat your leftovers within one to two weeks after first cooking so that it does not become freezer burnt and unfit to eat.
 Put your food away right away so it doesn’t collect bacteria that causes food poisoning
 Go to your local grocery stores and restaurants and see how you can take their extra food that would be thrown away. (for ideas on how to do this, look at websites such as: http://www.stlfoodrescue.org/green-vision/)
 Find the needy and the elderly and bless them with your extra food.

Preparing your food:
     When you fix your food, there are certain precautions to be taken. 
      When you deal with raw meat, be sure to wash everything before and after fixing it. Raw meat contains bacteria that can cause serious chronic health problems. Using a dirty sink or counter and cooking utensils to prepare your food will lend to food poisoning. Wash your hands thoroughly before and after preparation.
     A tip for cleaning your meat: Soak your meat (if it is not ground) in 1/3 cup hydrogen peroxide with the rest water for 10 minutes. This will kill any bacteria that you could not remove when washing it under running water. Good cleaning agents that do not harm the food are vinegar and hydrogen peroxide.
     If the produce you use is from the grocery store, be sure to wash it thoroughly as well.
     After washing your meat and getting it cooking, wash your hands thoroughly; then completely cover the entire area with a disinfecting chemical. Let it sit there to disinfect for at least 10 minutes before washing everything off with hot water and soap.
     Also, another precaution is food preservation. If hot food sits out for more than 2 hours, it will grow bacteria and cause food poisoning. When you are finished with your meal, be sure to store your food in containers and put away into the refrigerator or freezer right away.

     When you are planning a meal, make sure that you estimate how much food per person you will be fixing. Do not skimp unless you absolutely have to. Always fix enough food so that it will stretch to feed 2-3 people more than the amount of people you are serving.
     Also, plan what flavors go well together so that the meal you fix is appetizing and does not cause heartburn. Greasy and spicy foods cause heartburn/indigestion for people who have sensitive stomachs.


Raw chicken, eggs and pork are big carriers of salmonella poison. If your chicken is store-bought, remove the skin and disinfect in hydrogen peroxide. If you butcher your own chickens, disinfect them in hydrogen peroxide. Wash egg-shells before cracking eggs or boiling under warm water and strong dish soap.




Sunday, June 7, 2015

The Ultimate, Delightful Meal of the Day!

Warm and delectable gluten free breadsticks...gluten free pizza fresh from the oven...fruit salad garnished with crushed pineapple...a beverage of coke, A & W Root Beer, or Dr. Pepper...Oh! Don't you want to fix that sometime? I have the recipes on E-Meals! 

Saturday, June 6, 2015

Genuine Gluten Free Italian Breadsticks

WARNING: THESE BREADSTICKS ARE SO GOOD THAT YOUR FRIENDS/FAMILY/GUESTS WILL ASK YOU TO MAKE THEM AGAIN AND AGAIN!!




Preheat oven to 400 degrees.
Stir together these ingredients with fork in a large plastic bowl that has a lid:
~ 3 cups gluten free flour ( Gluten Free Domata Recipe Ready Flour) or: 
2 cups rice flour,
1/2 cup corn starch, 
1/4 cup tapioca dextrine
1/4 cup rice extract

~ 1 tablespoon baking powder
~ 1/2 teaspoon xanthan gum
~ 3 tablespoons sugar
~ 1  tablespoon instant yeast
-- 1/2 teaspoon salt
Making a well in the center of the dry ingredients, pour in 
~ 3 tablespoons applesauce (room temperature)
~ 1/4 cup + 3 tablespoons olive oil (room temperature)
~ approximately 1 cup very warm water (if the dough is too dry, you will need to add more than this, a tablespoon at a time)

At this point, you will want to gently combine the ingredients with your hands. Gently cover the flour over the liquid, knead it in, and repeat the process until everything is thoroughly mixed. Make sure that the dough is very soft and fairly pliable. It must be moist, or else your breadsticks will be dry and tasteless.

Next, cover bowl with lid (or towel) and allow dough to rise for half an hour. (Make sure that the area you have it in is 70-80 degrees in temperature so that you have no problems with it turning out flat.)

After half an hour, remove the dough from the bowl, knead gently with fingers for 1-2 minutes. Make dough balls that are the size of unshelled walnuts. Next, placing the dough on your floured work surface, oil your hands with olive oil and roll the ball into a stick (resembling a link of sausage). Repeat process until all your breadsticks are formed. 

Next, place your breadsticks on a sheet of wax paper that you have laid out on the table. Brush with olive oil and allow to rise for 20 minutes, covered with a towel.

Now, at this point, your breadsticks will be very fragile, so you will not want to handle them very much. Get out a baking sheet and grease it thoroughly with olive oil, making sure every inch of it is greased.

Gently, with a long, floured metal spatula, ease the breadsticks onto your baking sheet, making sure that each breadstick touches the other one.

In a small pot, melt 2 cubes (1 cup) butter, adding 1 tablespoon garlic powder, 2 teaspoons basil, 1 teaspoon parsley, and 2 teaspoons crushed rosemary leaves.
Stir butter mixture well, then brush with pastry brush over breadsticks. Thoroughly cover them with the butter. 

Bake until they are very lightly golden, and firm, but still soft.

Remove from oven, brush generous amount of butter mixture over them all, then place in a basket that has a towel in it. Cover with towel to keep warm and serve. These are good as a side dish to be served with minestrone soup, spaghetti, goulash, or any other good Italian or Jewish dish!


Serving suggestion: Place a small bowl of olive oil, salt and pepper next to each plate so your guests/family/friends can dip their breadsticks into it. 

Tuesday, June 2, 2015

Enchiladas

Ingredients for 4 people serving:
2 pounds diced and finely shredded chicken, beef or pork roast
1 diced onion
1 can diced black olives
2 diced bell pepper
2 jalapeños, diced
Herdez enchilada sauce (2 large cans)
4-6 cups Queso Fresco (Mexican white cheese) and shredded cheddar
16 yellow or white corn tortillas
Mix the meat, onion, olives, and peppers altogether in a bowl.
You will need a casserole dish, probably 9x13. Follow this process for every tortilla:
~Lay the tortilla flat
~Sprinkle 1/4 cup filling into tortilla.
~Roll up tortilla tightly, ensuring that the filling is well wrapped into tortilla.
~When all of tortillas are filled, rolled and tightly packed into the casserole dish, generously sprinkle queso fresco over the enchiladas until they are well-covered with cheese. Then pour 1 large can of enchilada sauce over top of that, making sure that every inch is covered. 
~Bake at 350 until you can tell cheese is melted and tortillas are tender.
~While enchiladas bake, warm up gently the other can of enchilada sauce.
~When enchiladas are done baking, brush warmed enchilada sauce with pastry brush (without disturbing the cheese) until it is nicely covered again.
Serve hot. On the side, serve well-cooked pinto beans (cooked nearly to a pulp) that have Queso Fresco on top, as well as other side of shredded lettuce with fresh diced tomato, diced onion and guacamole on top. (Or, take a suggestion from the picture!)


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